Amazing Sauce Pan Brownies
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If you are looking for a good homemade brownie recipe, these amazing saucepan brownies are one of my favorites. The one main difference between this brownie recipe and other recipes I have, there is no unsweetened cocoa powder involved. Instead, this recipe uses bittersweet chocolate and semi-sweet chocolate chips for the batter.
Another thing that is different about these amazing made-from-scratch saucepan brownies is that they are all mixed in the same saucepan in which you melt the butter and chocolate. It makes for easy clean-up. These brownies are my go-to when I want results similar to a box mix. They are moist and fudgy with great chocolate flavor! My favorite part of the brownie is the chewy edges.
Ingredients to Make Amazing Sauce Pan Brownies
- BUTTER
- UNSWEETENED BAKING CHOCOLATE
- SEMI-SWEET CHOCOLATE CHIPS
- SUGAR
- BROWN SUGAR
- LARGE EGGS
- SALT
- VANILLA
- FLOUR
How to Make Amazing Sauce Pan Brownies
Pre-heat oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray.
In a large saucepan over medium heat, melt the butter, unsweetened chocolate, and semi-sweet chocolate together. Keep stirring until completely melted and well combined. Remove the saucepan from the heat.
Add the granulated and brown sugars to the melted chocolate mixture. Stir until well combined. Allow the mixture to cool slightly. It should be warm but not hot to prevent the eggs from scrambling.
Add the eggs one at a time, whisking well after each addition. Ensure each egg is fully incorporated and the mixture is glossy before adding the next egg.
Stir in the salt and vanilla extract. Add the flour and mix until just barely incorporated. Do not overmix.
Pour the batter into the prepared baking dish. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool completely in the pan. If using foil, use the overhang to remove the brownies from the pan. Cut into squares and serve. This recipe makes about 15 brownies. Enjoy these rich and fudgy saucepan brownies, perfect for any occasion!
Frequently Asked Questions
Can I add nuts or other mix-ins to the brownies?
Yes, you can add nuts like walnuts or pecans. Or try chocolate chips, chocolate chunks, or other mix-ins. Fold them into the batter after adding the flour.
Can I make these brownies gluten-free?
Yes, you can use a gluten-free flour blend as a 1:1 substitute for the all-purpose flour.
How do I store leftover brownies?
Leftover brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. Or store them in the freezer them for up to 3 months.
Can I use a different size pan?
If you use a pan of a different size, the baking time will vary. A larger pan will result in thinner brownies and a shorter baking time, while a smaller square pan will make thicker brownies and require a longer baking time. Adjust accordingly and keep an eye on doneness.
Why did my brownies turn out dry?
Overmixing the batter or overbaking the brownies can result in a dry texture. Mix the batter just until the ingredients are combined, and check for doneness around the 30-minute mark to avoid overbaking.
Can I frost these brownies?
Yes, you can frost these brownies with your favorite frosting once they have cooled completely. Chocolate ganache or cream cheese frosting are popular choices.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Homemade Fudgy Brownies
- Chocolate Frosted Brownies
- Fudgy Brownie Cookies
- The Best Fudgy Brownies
Amazing Sauce Pan Brownies
Real Mom Kitchen
Equipment
Ingredients
- 1 cup butter
- 4 oz unsweetened baking chocolate
- 4 oz semi-sweet chocolate chips about ¾ cup chocolate chips
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- ¾ tsp salt
- 2 tsp vanilla
- 1 cup flour
Instructions
- Preheat oven to 350 degrees. Line a 9×13 inch pan with foil and spray with non-stick cooking spray.
- In a large saucepan, over medium heat, melt butter and both chocolates together. Keep stirring until they are completely melted and mixed together. Remove from heat and add in both sugars. Stir until combined. Allow mixture to cool slightly. Your mixture should be warm, but not hot (you don’t want the eggs to scramble when you add them in). Add in 1 egg at a time and really whisk the mixture. You want each egg fully incorporated and glossy before adding in the next egg. Repeat until all the eggs are mixed in.
- Add in your salt, vanilla, and flour. Mix together until the flour is just barely incorporated. Do not overmix.
- Pour batter into your prepared baking dish. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean. Cool and cut into squares. Serves 15.
Notes
Nutrition
This recipe is adapted from In Fine Taste.
